Finally! A chocolate chip cookie that doesn't go flat on me when I bake it. I know, I know, "another chocolate chip cookie recipe"! But I was so excited the first time I made these! I've tried so many, and I get flat cookies every time! These were great! There are a LOT of chips in these, so if you add nuts, I would probably leave out a few chips. I haven't done so yet, but I think these would be great with different kinds of chips. I would love chocolate and peanut butter! I put 12, one ounce cookies to a cookie sheet that is 13 x 18. I've made these a few times now, and everyone loves them.
1Melt butter and crisco a in small saucepan over low heat and set aside to cool slightly.
2Sift together the flour and baking soda on a paper plate or something easy to pour it out of. Add the kosher salt.
3Pour the butter/crisco mixture into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed 2 minutes.
4Meanwhile, in a small bowl or measuring cup, whisk together the vanilla, milk, egg yolk and whole egg. Reduce mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
5Gradually pour in the flour ingredients. As soon as the flour is mixed in, (do not over beat) drop the speed to "stir" and add the chocolate chips. You could also stir them in by hand, but the batter is pretty stiff. Chill dough for at least 1 hour.
6Preheat oven to 375* with rack in the middle. Line cookie sheets with parchment paper. For medium cookies, I make mine 1 oz. I squish these into a ball and bake them a max of 7-8 minutes, no longer or they're too brown. Keep dough in the fridge when you're not using it. Mine are perfect at 7 1/2 minutes. Let cool a couple minutes, then remove to a cooling rack.